Hanare Japanese Restaurant: Weekend A La Carte Buffet

One of the things I missed eating most during MCO was sashimi! Last weekend, we finally went out for our first Japanese dine-out since MCO started in March and feasted on sashimi, sushi, Wagyu beef, temaki, maki, teppanyaki, matcha pudding, green tea ice cream and more at Hanare Japanese Restaurant's Weekend A La Carte Buffet.

Happening every Saturday and Sunday from 12pm to 2pm, the Weekend A La Carte Buffet offers the finest seafood and produce air flown in from Toyosu Market in Tokyo, Japan. Diners can enjoy unlimited servings of appetizers, chawan mushi, oden, miso soup, agemono (tempura, karaage, kakiage, agedashi tofu, tori katsu), yakimono (saba shioyaki, yakitori, unagi kabayaki, shishamo), teppanyaki (chicken, salmon, prawn, baby scallop, mussel, fried rice), sashimi (akami, shake, kanpachi, amaebi, tako, ika), nigiri sushi, maki, temaki and desserts. You will also be served premium items such as Hokkaido oyster (1 per person), Australian wagyu beef teppanyaki (120g) and chutoro (3 pieces).

Humongous Hokkaido oysters

Chutoro (tuna belly)

Australian wagyu teppanyaki

 Fresh, thick slices of assorted sashimi!

  More sashimi, cos why not?

Maki (sushi rolls) and temaki

Negitoro maki

Ebi tempura.. light and crisp batter!

Must-have desserts here: matcha pudding and green tea ice cream.

Hanare Weekend a la carte buffet menu

Hanare KL's weekend a la carte buffet is priced at RM180++ per adult and RM89++ for children aged between 4 to 12 years old. For reservations, please call 03-2164 2133 or WhatsApp Ying at 012-286 0210.


Enjoy 6% cashback every time you dine in any restaurants managed by Globalfoods and RM5 off on your first bill. Recommend a friend and enjoy 3% cash back when they dine here too.

Download free app UDS by following this link, register and press the link again to get the membership. https://promo.uds.app/apps/?code=uhxc0548

You can enjoy the cash back at
1- Hanare, their Japanese fine dining at Intermark KL (pork free)
2- Golden Valley, their halal seafood restaurant at Melawati Mall
3- Harley's, their no-frills all natural Burger and fried chicken cafe at Third Avenue, Cyberjaya

Halal/Pork-Free.

Opening times: Lunch 12.00pm - 2.30pm; Dinner 6.00pm - 10.30pm.

Location: Hanare Authentic Japanese Cuisine, Lot G06, Ground Floor, The Intermark, 182 Jalan Tun Razak, 50400 Kuala Lumpur. (Parking RM5 per entry on weekends)

Tel: 03-2164 2133

Website: https://www.facebook.com/HanareJapaneseRestaurant/
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How To Make An Easy Oat Snack with 4 ingredients!

Hi everyone! 

Today DJ Dan will show you how to make this easy Whole Oat Crunchies using just 4 ingredients! They only take 20 mins to make and bake too. I hope you will Watch, like and subscribe to show your support to this young man :)

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For the full written recipe, click here.

Hope you enjoy the video! If there are any recipe videos you would like to see on this blog, do leave a comment below and we'll see what we can do!



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Recipe: Vietnamese Shaking Beef (Bo Luc Lac)

I have been making lots of Vietnamese dishes in the kitchen lately. What's not to love - Vietnamese dishes are so vibrant, healthy and delicious!

I'm sure many of you have heard of Bo Luc Lac before, also known as Vietnamese Shaking Beef. Bo means beef and luc lac refers to the shaking of the wok and tossing the beef back and forth during the cooking process to get an even sear on the beef. If you haven't tried this dish before, you definitely should - it's so so good!

For this dish, you should use a nice piece of steak (preferably with not too much fat), so rump or sirloin would be ideal. The beef is cut into small cubes, marinated (for at least 2 hours) and then seared over high heat for only 1-2 minutes, until the exterior is caramelised and is still nicely medium inside. The tender beef is then topped on a refreshing salad of lettuce leaves, marinated shallots and cherry tomatoes.

Bo Luc Lac (Vietnamese Shaking Beef)
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 15 minutes
Cooking time: 2-3 minutes
Serves 4

Ingredients
400g rump or sirloin steak, cut into cubes
1 tbsp fish sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp caster sugar
4 cloves garlic, finely chopped
2 spring onions (green parts only), finely chopped
1/2 large red chilli, deseeded and thinly sliced
2 tbsp cooking oil
3-4 iceberg lettuce leaves, sliced
4 cherry tomatoes, halved

For the marinated shallots
1 shallot, peeled and thinly sliced
1 tsp light soy sauce
1 tsp rice vinegar
1 tsp caster sugar

1. In a large bowl, place steak cubes, fish sauce, light and dark soy sauce, caster sugar, half the garlic and 3/4 spring onion. Mix well and leave to marinate for 2-3 hours.

2. For the pickled shallots, place all ingredients in a small bowl and use your fingers to mix and separate the strands of onion. Leave for 10 minutes.

3. Arrange lettuce leaves on a plate.

4. Heat wok over very high heat and add the oil. Once the oil is hot, add the beef and remaining garlic. Toss and shake the pan to keep the meat turning until cooked medium rare to medium. This will only take about 1 - 2 minutes. If you are using an induction or ceramic hob, you can just toss the meat around using a spatula. Add the chilli and cook for a further 20 seconds.

5. Spread the meat and pan juices over the salad. Top with marinated shallots and garnish with the remaining spring onion and cherry tomatoes. Serve with rice.

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Recipe: Vietnamese Stir Fried Chicken with Pineapple & Peppers (Ga xao dua xanh)

One of our favourite tropical fruits is pineapple. Besides having it for after-dinner dessert, they're great added to your pizza, fried rice or stir fries.  A couple of weeks ago, I tried making this new dish -  Vietnamese stir fried chicken with pineapple and peppers, also known as ga xao dua xanh.

I used green capsicum, to complement the other colours (or you may use any other colored capsicum that you have at hand): orange from the carrot, red chilli, yellow pineapple and more green from the spring onions. Love the refreshing, sweet touch the pineapple chunks add to the dish too. What a great, colorful dish! Eat the rainbow, they say.. it's good for you ;)

Vietnamese Stir Fried Chicken with Pineapple & Peppers (Ga xao dua xanh)
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Serves 4

Ingredients
300g chicken breast or fillet, cut into bite-sized chunks
3 tbsp cooking oil
3 cloves garlic, finely chopped
1/2 capsicum, cubed
1 small yellow onion, cubed
1/4 carrot, peeled and sliced thinly
1/2 large red chilli, deseeded and sliced
2 spring onions, cut into 1 inch lengths
2 tbsp oyster sauce
1 tbsp fish sauce
Freshly ground black pepper
1 cup fresh or canned pineapple, cubed


1. Heat 2 tbsp oil in a wok over high heat. Once hot, add the chicken and stir fry for 4-5 minutes, until the chicken pieces are cooked through. Remove to a plate.

2. Reheat the wok and add the remaining 1 tbsp oil. Stir fry the onion, carrot, capsicum and garlic for about 2 minutes, until softened.

3. Return the chicken to the wok and season with oyster sauce, fish sauce and black pepper. Add the spring onions and red chilli and stir fry for a further 2 minutes. Stir in the pineapple to warm through, about 30 seconds. Taste and season with more fish sauce if necessary.

3. Serve with rice.

Vietnamese Stir Fried Chicken with Pineapple & Peppers ga xao dua xanh recipe Vietnamese Stir Fried Chicken with Pineapple & Peppers ga xao dua xanh recipe Vietnamese Stir Fried Chicken with Pineapple & Peppers ga xao dua xanh recipe
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Recipe: Quick & Easy Hawaiian Pizza

What is your favourite pizza flavour? For us, it is definitely Hawaiian Pizza (or Aloha pizza, depending on which pizza place you go to) or simply known as Pineapple Pizza. Typical toppings on a Hawaiian Pizza include chicken, ham, cheese and tomatoes along with juicy chunks of pineapples.

Here's a quick, easy version you can make at home using tortilla wraps as the pizza base. You can even get your kids to assemble their own pizzas - my kids love it as they customise and put on as much ingredients as they like on their personal pizzas.

Sweet, savoury and tangy, these are simply the perfect combination of flavours on a pizza.

Hawaiian Pizza
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
4 tortilla wrap
Mozzarella cheese (as much as you like)
1 - 1 1/2 cup fresh pineapple chunks (or canned)
4 tsp double concentrate tomato puree
8 cherry tomatoes, quartered (optional)

For the chicken
250g chicken breast or fillet, cut into thin strips
1 tsp light soy sauce
1/8 tsp cumin powder
1/8 tsp coarse black pepper
1/8 tsp dried thyme
1 tbsp cooking or olive oil

To garnish
Fresh basil, chopped

1. Preheat oven to 180°C (no fan). Line two baking trays with baking paper.

2. Place all ingredients for chicken in a bowl and mix well. Leave to marinate for 2-3 minutes.

3. Heat oil in a wok or large frying pan over medium high heat. Add chicken and cook for 4-5 minutes, until cooked through.

4. To assemble your pizza: Place tortilla wraps on baking tray. Spread 1 tsp tomato puree onto each tortilla base, then top with generous amount of mozzarella cheese. Top with other ingredients such as cooked chicken strips, pineapple chunks and cherry tomatoes.

5. Place in preheated oven and cook for 8-10 minutes, until base is crisp and cheese has melted. Remove from oven, slice into quarters or eighths, garnish with fresh basil and enjoy!

Note: The Cirio concentrated tomato puree is available in tubes. Handy to have in the kitchen. For the tortilla wraps, we prefer the "G" brand best for homemade pizzas.

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Recipe: Beef Hor Fun 牛肉河

Thanks to this MCO (Movement Control Order) and all my crazy food cravings, I have successfully mastered quite a few restaurant-quality dishes at home. One dish I'm particularly proud of and happy to be able to recreate at home is Beef Hor Fun 牛肉河.

If you're familiar with the dish "wat tan hor", Beef Hor Fun is pretty similar - flat noodles (kuay teow) in a velvety egg gravy with the addition of tender beef slices. The secret to cooking this dish is to have all the ingredients ready and at hand before you start cooking. This is because the whole cooking process is quick and you do not want to be scrambling for your bottle of oyster sauce from the fridge and risk your beef or noodles overcooking. Slice your beef as thin as you can (freezing it partially will help) and marinate for at least 10 minutes before cooking.

The result is pretty close to the beef hor fun we get from our favourite dai chow in Seremban, absolutely delicious! It makes me so happy that I'm able to make this on a whim whenever I have the craving now. :)

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Beef Hor Fun 牛肉河
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Serves 4 (or 2 very hungry adults)

Ingredients
3 tbsp cooking oil
2 cloves garlic, finely chopped
2 bunches bok choy / pak choi, cut in half
2-3 spring onions, cut into 2" lengths
3 thin slices old ginger

For the beef
180g beef rump, semi-frozen
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp ginger wine
A large pinch of white pepper
1 tbsp mushroom or oyster sauce

For the noodles
1 pack (450g) kuay teow, strands loosened
1 tbsp cooking oil
1 tbsp dark soy sauce
1 tbsp light soy sauce

For the sauce
500ml boiling water
1 tbsp chicken stock concentrate
1 tsp light soy sauce
1 tbsp mushroom or oyster sauce
1 tbsp cornstarch
2 tbsp water
2 eggs

1. Slice the beef thinly and allow to fully defrost, about 30 minutes. Marinate the beef in cornstarch, soy sauce, ginger wine and white pepper for 10-15 minutes.

2. Heat 1 tablespoon of oil in a wok over high heat. Once hot, add the kuay teow along with the dark and light soy sauce and gently stir so that the noodles are evenly coated with the sauce. Cook for about 1-2 minutes, until the noodles are cooked through. Divide noodles on two to four plates (depending on how many servings you are making).

3. In the same wok, heat 1 tablespoon of oil over high heat. Add half the garlic and ginger and saute for a minute, until lightly browned. Then add the beef and oyster sauce, and saute for about 2 minutes, until beef is cooked. Divide beef between the plates.

4. Beat eggs with 1/2 tsp of light soy sauce.

5. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the bok choy and stir fry for another minute, then add the boiling water, and chicken stock concentrate. Add the beaten eggs in a steady stream and stir quickly and constantly with your spatula, so that egg threads form. Season with l/2 tsp light soy sauce and 1 tbsp mushroom sauce.

6. Mix cornstarch with 2 tbsp water, and pour into the sauce mixture to help it thicken. Taste and season with more soy sauce if necessary.  Add the spring onions and cook for another 30 seconds.

7. Divide sauce between the plates and serve immediately. It goes well with pickled green chilli.

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Recipe: Mango Sago Dessert

Mangoes are in abundance now in supermarkets, so we've been having it pretty often. Mango sticky rice, mango in our breakfast bowls and mango sago dessert are just some of our favourite ways of eating them.

I've posted a similar recipe for this in 2012, however this is a much simplified version made with ONLY 3 ingredients. The mangoes are so sweet these days, I find that you do not even need to add sugar to your dessert. Simply place the mango, ice cubes and coconut milk in blender and puree to a smooth consistency. The dessert is then topped with chilled sago pearls, mango cubes and garnished with some mint leaves. You can serve with a scoop of vanilla ice cream, if you're feeling extra indulgent.

Mango Sago Dessert
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 4

Ingredients
1 large mango, peeled and cubed (about 1 kg)
6 ice cubes
200ml coconut milk
50g sago
Mint leaves, for garnish (optional)


1. To cook the sago pearls, place them in a medium saucepan with cold water and bring to the boil. Then, lower to medium low heat and simmer until the sago pearls turn translucent, about 8-10 minutes. Remove with a fine sieve and hold sieve under running tap water to cool cooked sago and separate any clumps. Drain and set aside.Chill in fridge until required.

2. In a blender, add 2/3 of the mango cubes, ice cubes and coconut milk and blend until you get a smooth puree. 

3. Divide the mango puree into 4 serving bowls. Divide the sago into four and place in the centre of the bowl. Top with the rest of the cubed mango and garnish with mint leaves. Serve chilled.

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Recipe: Chic Kut Teh

During the MCO months, the protein I could get my hands on most easily was chicken. We were craving bak kut teh, so I made my version of chic kut teh using chicken drumsticks and it turned out great! Best of all, chicken cooks faster than pork, so your meal can be ready in as short as 30 minutes (vs 2 hours if using pork ribs). So next time you are craving for a hot soupy meal, give chic kut teh a go!

Chic Kut Teh (Chicken Bak Kut Teh)
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 30-40 minutes
Serves 4


Ingredients
6-8 chicken drumsticks, skin on
1.2 - 1.5l water
1 sachet Eu Yan Sang bak kut teh herbs (or any other brand)
6 clove garlic, cut slits in centre
1 tsp salt
1-2 tbsp light soy sauce
12 Chinese mushrooms, soaked and stalks trimmed
1 pack enoki mushroom, trimmed
1/2 tsp Maggi chicken stock concentrate (optional)


1. In a large pot, place water, herb sachet and garlic and bring to a boil over medium high heat. Once boiling, add the chicken and Chinese mushrooms and simmer over medium low heat, covered, for 30 minutes, until chicken is tender and falls off the bone easily.

2. Season with light soy sauce and salt. You may also add some chicken stock concentrate, but this is completely optional. Add the enoki mushrooms and cook for a further 2 minutes.

3. Serve with rice and greens on the side, along with a dipping sauce of finely chopped garlic, cili padi and light soy sauce.
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Knowhere Bangsar Presents "The Blockbunsters"

Knowhere Bangsar has recently launched their latest burger series - The Blockbunsters - six action-packed burger dishes inspired by their favourite action films.

We're loving their punny names, such as Hasta La Beefsta, Peter Bello Parker, and Flight Club. They also do sliders (comes in 3), including Priyanka Claw-pra, Fast & Falafel and Hasta La Beefsta Baby. Can you guess the movies which inspired these burgers?

The burgers were awesome with well-thought out flavours and combinations. Vegetarians are not forgotten, do give the Peter Bello Parker a try - portobello mushroom wrapped in cheese with tomato, roasted vegetables and mint yogurt sauce.

Can't go wrong with the classic beef burger - available in regular and sliders (Hasta La Beefsta and Hasta La Beefsta baby). Loving the soft burger buns too, embossed with the Knowhere logo.

The sliders are great for sharing. My favourite was the Priyanka Claw-pra, with delicious varuval crab patty on a bed of arugula and curry aioli. 

Prices for the burgers start from RM25. Available for dine-in or takeaway/ delivery from knowheretoeat.com

The BlockBunsters Menu

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Book your table online here:

Opening times: 12pm to 12am.

Location: Knowhere Bangsar, 50 Jalan Maarof, Bangsar, Kuala Lumpur, Malaysia (Street parking available, or park in Bangsar Village).

Tel: 010-220 2358

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